The recipe for this cheese cake comes from a three star Michelin restaurant in Valencia, Spain, is gluten free and in my opinion is the best I have prepared so far. It is getting very close to the best cheese cake that I tried in Madrid (Alex Cordobes) or in Barcelona (Jon Cake). The first time I did this recipe, I ate a quarter of the cake and I hardly could stop. Needless to say that the following days, I was looking forward my afternoon snack moment, that almost nothing mattered unless I spooned and forked into another soft and creamy quarter. Go ahead and try it and you will thank me forever!
Three Star Michelin Cheese Cake
Print RecipeIngredients
- 500 g Philadelphia cream cheese
- 300 ml whipping cream
- 100 g grated hard sheep's cheese
- 175g sugar
- 8 large eggs
Instructions
Preheat the oven at 210C
Put the cream into a small pot over a medium fire and stir in the grated sheep cheese until it blends well. Set aside and let it cool down a bit
In a vertical container or in a food processor add the Philadelphia cream cheese, the cooled cream-sheet cheese mix, followed by the sugar
When the sugar is well incorporated, ad the eggs, one by one
Cover a round shaped cake tin mold with parchment paper and pour in the cake mix
Bake for 20 minutes at 210C and 10 more minutes at 220C
Let it cool down completely before removing the cake from the tin form
